Korean Webfoot Octopus Tofu Stew
This stew combines chewy webfoot octopus with soft tofu in a gochugaru-seasoned anchovy broth. A full 450g of jjukkumi provides a satisfying, bouncy texture in every bite, while the tofu cubes soak up the spicy liquid for a softer contrast. Rice wine tempers any fishiness, and soup soy sauce deepens the umami base. Zucchini and onion contribute natural sweetness, rounding out the broth into a well-balanced seafood stew.
Adjust Servings
Instructions
- 1
Clean jjukkumi by removing innards, rubbing with salt, and draining well.
- 2
Cut tofu, zucchini, and onion into large pieces for better texture.
- 3
Boil anchovy broth with gochugaru, garlic, and soup soy sauce for 5 minutes.
- 4
Add onion and zucchini first; simmer 6 minutes to draw out sweetness.
- 5
Add jjukkumi and rice wine, cook 5 minutes, then add tofu and simmer 4 more minutes.
- 6
Turn off heat, rest for 2 minutes, then serve.
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